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Gluten Free Lemon Bundt Cake with Lemon Glaze

This Gluten Free Lemon Bundt Cake with Lemon Glaze is one of those recipes that looks like it took a lot of effort but comes together so easily and the result is absolutely stunning. The combination of fresh lemon juice and lemon zest gives this cake the most beautiful bright citrus flavor and the sour cream keeps it incredibly moist.

a gluten free lemon bundt cake with lemon glaze on a yellow glass plate next to a sliced lemon and a white colander of lemons.

There's nothing gritty or dry like so many gluten free cakes can be. I love serving this slightly warm with the glaze drizzled over the top right before it hits the table. It is the perfect spring and Easter dessert and honestly one of my favorite gluten free cakes in my entire collection.

If you are looking for more lemon recipes try my Gluten Free Iced Lemon Cookies, my Gluten Free Lemon Shortbread Bars, my Gluten Free Lemon Curd or my Gluten Free No Bake Lemon Icebox Pie.

You can find all of my cake recipes here: Gluten Free Cake Recipes

a slice of gluten free lemon bundt cake with lemon glaze on a white plate next to a sliced lemon.
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Ingredients

Instructions

Preheat oven to 350 degrees. Grease a bundt cake pan with coconut oil or butter. Set aside.

In the bowl of your stand mixer beat the softened unsalted butter with the sugar until creamed together. Add the eggs one at a time beating until mixed together. Add the sour cream, lemon juice, milk and lemon zest. Beat until blended into the batter.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Add this dry mixture ½ cup at a time to the wet ingredients. Mix until all ingredients are just combined. 

Pour batter evenly in the greased bundt pan and tap a couple of times on the counter to get air bubbles out.

Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let cake cool for 10 minutes in the pan and then invert onto a cooling rack.

In a small bowl whisk together the powdered sugar, lemon extract, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk only if needed to reach a pourable consistency. Pour over the completely cooled cake right before serving.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Lemon Bundt Cake with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free lemon bundt cake with lemon glaze is moist, bright, and bursting with fresh lemon flavor in every single bite. Made with real lemon juice, lemon zest, and sour cream for incredible moisture, this is the easiest and most delicious gluten free lemon cake you will ever bake. Finished with a simple homemade lemon glaze it is the perfect spring dessert for Easter, Mother's Day, brunch gatherings, and any occasion where you want to serve something beautiful and impressive without spending hours in the kitchen!

Ingredients

Scale

Cake:

Glaze:

Instructions

Preheat oven to 350 degrees. Grease a bundt cake pan with coconut oil or butter. Set aside.

In the bowl of your stand mixer beat the softened unsalted butter with the sugar until creamed together. Add the eggs one at a time beating until mixed together. Add the sour cream, lemon juice, milk and lemon zest. Beat until blended into the batter.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Add this dry mixture ½ cup at a time to the wet ingredients. Mix until all ingredients are just combined. 

Pour batter evenly in the greased bundt pan and tap a couple of times on the counter to get air bubbles out.

Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let cake cool for 10 minutes in the pan and then invert onto a cooling rack.

In a small bowl whisk together the powdered sugar, lemon extract, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk only if needed to reach a pourable consistency. Pour over the completely cooled cake right before serving.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Top Tip

Make sure your butter is truly at room temperature before you begin. Cold butter will not cream properly with the sugar and you will end up with a denser, less fluffy cake. I take my butter out of the refrigerator at least an hour before I start baking. Room temperature butter is the single most important step for getting a light and moist bundt cake every time.

Frequently Asked Questions

What is the difference between a cake and a bundt cake?

There really isn't that much difference in the cake batter itself. The bundt cake recipe may call for a bit more moisture and/or baking powder as the cake is going to rise higher than a regular layer cake or sheet cake.
 
The main difference you might find is that a bundt cake tends to have a crunchier texture on the top. I also love the ease of a bundt cake. The cake gets baked in one pan and then I either drizzle it with a glaze or sprinkle powdered sugar over the top. So much easier than frosting a layer cake!

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free lemon bundt cake recipe I added the sour cream to make it moist and delicious.

If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

Storage

Store this gluten free lemon bundt cake covered at room temperature for up to 3 days. If you have already added the glaze store it loosely covered so the glaze does not stick. For longer storage wrap the cake tightly and refrigerate for up to 5 days. I recommend adding the glaze fresh right before serving rather than storing the cake with glaze on it for the best presentation.

If you made this gluten free lemon bundt cake I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite spring desserts and I hope it becomes one of yours too!

Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust

This recipe for gluten free eggnog cheesecake bars with a gingersnap crust are an easy holiday dessert. They are simple to make the day before a gathering so the cheesecake can set up and be ready to cut. I used my gluten free gingersnap cookies recipe for the crust but you could also use store bought gingersnap cookies.

a wood cutting board with gluten free eggnog cheesecake bars with gingersnap crust cut into squares next to a plate of gingersnap cookies and two glasses of eggnog

These Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust are a delicious holiday treat perfect for Christmas, Thanksgiving, or New Year's celebrations. The creamy cheesecake is infused with festive eggnog flavors, while the gingersnap crust adds a delightful spice.

This easy recipe is gluten-free, making it suitable for various dietary needs. Ideal for holiday gatherings, these bars combine the rich taste of baked cheesecake with the warmth of eggnog, creating a standout dessert that captures the spirit of the season.

These are perfect for anyone looking for the best eggnog desserts or festive cheesecake options!

If you are looking for more eggnog recipes try my Gluten Free Eggnog Bundt Cake, my Gluten Free Eggnog Cake with White Chocolate Frosting, or my Gluten Free Eggnog Cookies.

You can find all of my Christmas recipes here: Easy Gluten Free Christmas Recipes

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

a wood cutting board with gluten free eggnog cheesecake bars with gingersnap crust cut into squares next to a plate of gingersnap cookies and two glasses of eggnog
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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat together the crushed gluten free gingersnap cookie, pecans and butter until they are combined and starting to stick together in clumps.

Press the crust mixture evenly in the bottom of the greased 9x13 baking dish.

Bake at 350 degrees for 8-10 minutes.

In the bowl of your stand mixer add the cream cheese and granulated sugar. Beat until combined. Wipe down the edges of your bowl with a spatula and beat until the cream cheese begins to be fluffy. Add the eggs one at a time combing them with the ingredients before adding the next.

Add the eggnog, vanilla, cinnamon, nutmeg and salt to the mixture and beat until these ingredients are mixed into the filling batter.

Fill the bottom of a baking dish with an inch of water. Add this to the oven and let the temperature come back up to 350 degrees. The water will help the cheesecake bars not to crack.

Pour the filling over the crust and bake at 350 degrees for 40 minutes or until the cheesecake is browned around the edges.

Carefully remove the bars from the oven and let them stand undisturbed while they cool. 

After they have cooled, store the bars in the refrigerator for at least 4 hours before cutting them to keep the edges from crumbling. 

Store the bars in an airtight container in the refrigerator for up to a week.

Supplies

Frequently Asked Questions

How do I store these gluten free eggnog cheesecake bars?

They should be allowed to cool completely and then they can be stored in an airtight container in the refrigerator. After they have been refrigerated for at least 4 hours I take them out and cut them into bars. Then, I place them back in an airtight container to store them in the refrigerator.

Where do I get gluten free eggnog?

I used Darigold Eggnog that I got at our local Walmart grocery store. The 59 ounce carton says it is a gluten free product on the label. Trader Joe's also carries a seasonal eggnog, but the label doesn't say it's gluten free. Check the label and the ingredients of what you can find locally.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 5 minutes
  • Yield: 12 bars
  • Diet: Gluten Free
Print Recipe

Description

This recipe for gluten free eggnog cheesecake bars with a gingersnap crust are an easy holiday dessert. They are simple to make the day before an gathering so the cheesecake can set up and be ready to cut. I used my gluten free gingersnap cookies recipe for the crust.

Ingredients

Crust:
3 cups crushed Gluten Free Gingersnap Cookies
1 cup Pecans, finely chopped
½ cup Unsalted Butter, melted

Filling:
2 - 8 ounce packages Cream Cheese
½ cup Granulated Sugar
3 large Eggs
½ cup Eggnog
1 tsp. Vanilla Extract
½ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
¼ tsp. Sea Salt

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat together the crushed gluten free gingersnap cookie, pecans and butter until they are combined and starting to stick together in clumps.

Press the crust mixture evenly in the bottom of the greased 9x13 baking dish.

Bake at 350 degrees for 8-10 minutes.

In the bowl of your stand mixer add the cream cheese and granulated sugar. Beat until combined. Wipe down the edges of your bowl with a spatula and beat until the cream cheese begins to be fluffy. Add the eggs one at a time combing them with the ingredients before adding the next.

Add the eggnog, vanilla, cinnamon, nutmeg and salt to the mixture and beat until these ingredients are mixed into the filling batter.

Fill the bottom of a baking dish with an inch of water. Add this to the oven and let the temperature come back up to 350 degrees. The water will help the cheesecake bars not to crack.

Pour the filling over the crust and bake at 350 degrees for 40 minutes or until the cheesecake is browned around the edges.

Carefully remove the bars from the oven and let them stand undisturbed while they cool. 

After they have cooled, store the bars in the refrigerator for at least 4 hours before cutting them to keep the edges from crumbling. 

Store the bars in an airtight container in the refrigerator for up to a week.

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Bars
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Pecan Pie Bars

This easy recipe for gluten free pecan pie bars is made without corn syrup. The recipe uses pure maple syrup and has a delicious shortbread crust. These dessert bars are perfect for Thanksgiving and fall gatherings! 

gluten free pecan pie bars cut into rectangles on a piece of white parchment paper next to a wooden bowl of whole pecans

I cut this recipe into 16 generous sized bars. I would serve them this size if they are going to be the main dessert, but they could be cut into smaller bars if they are going on a dessert table.

These bars are really quick and easy to put together. I like not having to roll out a pie crust! They are delicious served after a meal with a cup of coffee or tea.

You can find all of my Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes

a gluten free pecan pie bar on a white plate with a fork next to a wooden bowl of whole pecans, a small wooden bowl of coarse salt and a cup of tea
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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 pan with coconut oil or butter. If you would like to pull the bars out of the pan to cut them also line the pan with parchment paper. Set aside.

In a food processor, using a push chopper or a knife and cutting board finely chop ⅓ cup pecans. Then, coarsely chop 1 cup of pecans. Set aside.

In the bowl of your stand mixer add the butter and brown sugar. Beat until well blended together. Add the gluten free flour and finely chopped pecans and beat until a dough forms.

Press the dough evenly into the 9x13 pan. Bake at 350 degrees for 25 minutes or until the edges are golden brown.

While the crust is baking make the filling. In your stand mixer add the granulated sugar, brown sugar, gluten free flour, salt, maple syrup, eggs and vanilla. Beat until the ingredients are mixed into a runny batter. Add the coarsely chopped pecans and beat just until they are blended.

When the crust comes out of the oven pour the filling mixture over top.

Return the 9x13 pan to the oven and bake at 350 degrees for 30-35 minutes. The edges will pull away from the sides and be browned when the bars are done.

Cool completely before cutting into bars.

Supplies

Frequently Asked Questions

How should I store these pecan pie bars?

You can place a lid or plastic wrap over the container you baked the bars in and store them like that in the refrigerator. I also like placing each bar in a small glass container so they are ready for single servings.

Then they can be taken out of the fridge for a quick treat or to be put into a lunch box. If they've been in the refrigerator for over three days I put the individual containers in the freezer for later.

Can these bars be frozen?

Yes! They do well in a freezer safe container in the freezer for up to a month. You could make these a few days or a week prior to Thanksgiving or an event you want to take them too and then freeze them so you're not rushed to make dessert while cooking the rest of the meal.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Pecan Pie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 10 minutes
  • Yield: 16 large bars
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free pecan pie bars is made without corn syrup. The recipe uses pure maple syrup and has a delicious shortbread crust. These dessert bars are perfect for Thanksgiving and fall gatherings!

Ingredients

Crust:
2 cups Gluten Free Flour
1 cup Unsalted Butter, at room temperature
⅓ cup Brown Sugar
⅓ cup Pecans, finely chopped

Filling:
⅓ cup Granulated Sugar
⅓ cup Brown Sugar
⅓ cup Gluten Free Flour
1 tsp. Sea Salt
1 cup Pure Maple Syrup
4 large Eggs
2 tsp. Vanilla Extract
1 cup Pecans, coarsely chopped

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 pan with coconut oil or butter. If you would like to pull the bars out of the pan to cut them also line the pan with parchment paper. Set aside.

In a food processor, using a push chopper or a knife and cutting board finely chop ⅓ cup pecans. Then, coarsely chop 1 cup of pecans. Set aside.

In the bowl of your stand mixer add the butter and brown sugar. Beat until well blended together. Add the gluten free flour and finely chopped pecans and beat until a dough forms.

Press the dough evenly into the 9x13 pan. Bake at 350 degrees for 25 minutes or until the edges are golden brown.

While the crust is baking make the filling. In your stand mixer add the granulated sugar, brown sugar, gluten free flour, salt, maple syrup, eggs and vanilla. Beat until the ingredients are mixed into a runny batter. Add the coarsely chopped pecans and beat just until they are blended.

When the crust comes out of the oven pour the filling mixture over top.

Return the 9x13 pan to the oven and bake at 350 degrees for 30-35 minutes. The edges will pull away from the sides and be browned when the bars are done.

Cool completely before cutting into bars.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Pumpkin Recipes

This collection of gluten free pumpkin recipes has all the sweet treats and savory dinner. I like using canned pumpkin puree to make these recipes even easier to make. Being gluten free doesn't mean you can't enjoy all the pumpkin baking and cooking!

my gluten free pumpkin cake recipe is a layer cake with cream cheese frosting

Gluten Free Pumpkin Recipes

If you're craving cozy fall flavors without the gluten, these Gluten Free Pumpkin Recipes are the ultimate collection of sweet autumn treats.

From moist cakes to chewy cookies and perfectly spiced donuts, these easy, homemade desserts bring all the pumpkin spice magic to your kitchen.

Whether you're planning for Thanksgiving desserts or just want a quick fall indulgence, these recipes offer delicious options for every gluten free baker.

Easy Pumpkin Spice Hot Chocolate

This recipe for easy pumpkin spice hot chocolate is a fall favorite drink! It's a creamy, rich hot cocoa made with pumpkin puree and chocolate chips. This homemade hot beverage is a quick way to combine pumpkin pie spice with chocolate.

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Pumpkin Apple Baked Oatmeal with Streusel Topping

This easy recipe for pumpkin apple baked oatmeal with streusel topping is the perfect breakfast! It's a healthy oatmeal casserole that can be made ahead to serve a crowd or for individual servings for meal prepping. The delicious pumpkin apple oats are topped with a sweet and salty crumble streusel with walnuts for crunch.

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Pumpkin Butter - Trader Joe's Copycat Recipe

This easy Trader Joe's copycat recipe for pumpkin butter is so simple to make from scratch on the stovetop! Using pumpkin puree and pumpkin pie spice this recipe makes a creamy homemade spread that is perfect on toast. The pumpkin butter takes under 10 minutes to make and is delicious.

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Dairy Free Pumpkin Pie Smoothie

This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

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Dunkin Copycat Pumpkin Cream Cold Brew

This easy recipe for Dunkin copycat pumpkin cream cold brew is the perfect fall drink! It's simple to make this iced coffee at home. Using pumpkin puree to make the cold foam and brown sugar cinnamon syrup gives the coffee a delicious pumpkin spice flavor.

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Gluten Free Pumpkin Spice Pancakes

This easy recipe for gluten free pumpkin spice pancakes is the perfect fall breakfast! These healthy pancakes are made with maple syrup and pumpkin puree. It's really easy to make fluffy pancakes from scratch for brunch, breakfast or dinner.

Get the Recipe

Gluten Free Pumpkin Spice Chocolate Chip Cookies

This easy recipe for gluten free pumpkin spice chocolate chip cookies are sure to become a fall favorite! The cookies get their delicious flavor from spices, pumpkin puree and chocolate chips. It's an amazing combination for pumpkin baking.

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Gluten Free Pumpkin Gingersnap Parfait

This easy recipe for gluten free pumpkin gingersnap parfaits is a perfect fall dessert! The recipe uses my gluten free gingersnap cookies, pumpkin spice mousse and homemade whipped cream. These parfait cups are perfect to make ahead of a gathering and serve cold from the refrigerator.

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Gluten Free Pumpkin Cranberry Breakfast Cookies

This healthy recipe for gluten free pumpkin cranberry breakfast cookies is perfect for starting the day or packing in lunches. These easy pumpkin cookies have oatmeal, pecans, pumpkin seeds and pumpkin puree in the recipe. They go great with coffee or a glass of milk first thing in the morning.

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Gluten Free Pumpkin Spice Bundt Cake

This easy recipe for gluten free pumpkin spice bundt cake is made from scratch with a yummy glaze. It's so easy to make the best, moist homemade bundt cake you won't go back to box mixes!

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Gluten Free Baked Pumpkin Donuts with Chocolate Glaze

These easy gluten free baked pumpkin donuts have an amazing homemade chocolate glaze! For this recipe you don't need a fryer and just use your oven. They are the best fall treat or breakfast!

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Gluten Free Pumpkin Pie Granola

This healthy and homemade gluten free pumpkin pie granola is so easy to make! My recipe walks you through a diy recipe for gluten free granola. This makes a great breakfast or snack.

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Gluten Free Pumpkin Oatmeal Cake

This easy recipe for gluten free pumpkin oatmeal cake makes a great dessert. It's quick to mix the ingredients together and have a moist cake that tastes like pumpkin spice! This is the best dessert for autumn gatherings.

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Gluten Free Creamy Pumpkin Pasta Sauce

This healthy recipe for gluten free creamy pumpkin pasta sauce is so easy to make! You can have a simple homemade sauce ready for dinner quickly. With a few healthy ingredients and gluten free pasta you can have a weeknight meal on the table in no time!

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Gluten Free Pumpkin White Chocolate Cookies

These gluten free pumpkin white chocolate cookies are one of my best recipes! They are easy to make and there are no eggs in the recipe.

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Gluten Free Pumpkin Cake with Cream Cheese Frosting

This gluten free Pumpkin Cake with Cream Cheese Frosting is an easy made from scratch treat. It is perfect for a birthday or gathering!

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Gluten Free Pumpkin Pie

This gluten free pumpkin pie is a really easy recipe to make from scratch. I like to make mine in a 9x13 pan so I have bars or squares. This is the best recipe to make a quick and easy slab pie or if you prefer two 9 inch pies.

Get the Recipe

Gluten Free Pumpkin Baking Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Gluten Free Air Fryer Apple Fritters

This easy recipe for gluten free air fryer apple fritters is the perfect dessert or breakfast for fall. These are made from scratch and then air fried for a healthier version of this fall classic dessert. These donuts are made in under 30 minutes with cinnamon, fresh fruit and a yummy glaze.

a light blue plate of gluten free air fryer apple fritters with glaze drizzled over top sitting next to a basket of red apples and two cups of coffee

This is one of my favorite fall breakfasts with a big cup of coffee. These are quick and easy to make to take to a gathering or if you have guests. Be sure to make them in uniform sizes so they will all cook at the same rate. I like them a little bigger than the palm of my hand and about an inch thick.

I find that if I try to make them too thick they don't cook as well all the way through to the center. The dough will not spread very much, so the size you make them is the size they will be once they are done air frying.

If you are looking for more apple recipes try my Gluten Free Apple Pie Cookies, my Gluten Free Apple Crisp, my Gluten Free Apple Almond Cake or my Gluten Free Apple Cinnamon French Toast Casserole.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a white plate of gluten free air fryer apple fritters with glaze drizzled over top sitting next to a basket of red apples and two cups of coffee
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Ingredients

Instructions

In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, cinnamon and sea salt. Set aside.

In the bowl of your stand mixer add the brown sugar, milk, melted coconut oil, eggs, lemon juice and vanilla. Beat the ingredients until they are well combined.

Add the dry ingredients to the wet ingredients and beat together until just combined.

Using a wooden spoon or spatula mix the apple chunks into the dough. 

Line the basket of your air fryer with parchment paper. 

Dollop the dough in about palm size fritters into the basket. I did four fritters a little bigger than my palm about one inch thick twice to cook these. Spray the top of the fritters with some olive or coconut oil.

At 380 degrees air fry the fritters for 7 minutes.

Flip the fritters over, spray this side with oil and then air fry at 380 degrees for 5 minutes more.

Immediately remove the apple fritters from the air fryer basket and move them to a cooling rack.

Repeat these cooking steps for the next four apple fritters.

Supplies

Storage

Store in an air tight container on the counter for up to 5 days. You can also freeze them in a freezer safe container individually for later!

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Air Fryer Apple Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 22 minutes
  • Yield: 8 donuts 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free air fryer apple fritters is the perfect dessert or breakfas for fall. These are made from scratch and then air fried for a healthier version of this fall classic dessert. These donuts are made in under 30 minutes with cinnamon, fresh fruit and a yummy glaze.

Ingredients

Scale

Glaze:

Instructions

In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, cinnamon and sea salt. Set aside.

In the bowl of your stand mixer add the brown sugar, milk, melted coconut oil, eggs, lemon juice and vanilla. Beat the ingredients until they are well combined.

Add the dry ingredients to the wet ingredients and beat together until just combined.

Using a wooden spoon or spatula mix the apple chunks into the dough. 

Line the basket of your air fryer with parchment paper. 

Dollop the dough in about palm size fritters into the basket. I did four fritters a little bigger than my palm about one inch thick twice to cook these. Spray the top of the fritters with some olive or coconut oil.

At 380 degrees air fry the fritters for 7 minutes.

Flip the fritters over, spray this side with oil and then air fry at 380 degrees for 5 minutes more.

Immediately remove the apple fritters from the air fryer basket and move them to a cooling rack.

Repeat these cooking steps for the next four apple fritters.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Air Fryer
  • Cuisine: Gluten Free

Air Fryer Apple Fritters are the ultimate cozy fall flavor experience-crispy on the outside, warm and tender inside, and packed with juicy fresh apples.

This easy-to-make air fryer dessert is perfect when you're craving a comforting apple recipe without the hassle of deep frying, making it a go-to for both quick snacks and sweet breakfasts.

Top Tip

This recipe for air fryer apple fritters is a great way to use up apples. I love to use the apples in our basket that are leftover from packing that week's lunches.

Frequently Asked Questions

How long does it take to fry fritters in the air fryer?

For these gluten free air fryer apple fritters I air fried them at 380 degrees for 5 minutes on one side and then flipped them and air fried them at 380 degrees for 3 minutes more.

It is really important to flip them! If you don't flip them they will be over done on one side and under done on the other side. Flipping the donuts gives them a nice golden brown color on both sides.

Can I air fry donuts?

Yes! Using an air fryer instead of deep frying the donuts or fritters in oil is a much healthier way to make them. I like to spray a bit of oil on each side of the donuts to give them a nice texture but it just takes a little bit of oil.

For these gluten free air fryer apple fritters I cut a sheet of parchment paper to fit into my air fryer basket. This keeps the donut dough from falling through the ventilation holes. The apple fritters will still get enough ventilation and will cook fine with the parchment paper.